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Lentil rolls with red lentils
Baking

Lentil rolls with red lentils

Soft rolls from the same mild lentil base as the lentil loaf. They work in lunchboxes, with butter or alongside soup.

ModernEverydayLunchboxBakingVegetarianDanish
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Rate:
300 min total
8 servings
Easy

Ingredients

servings
Units
  • about 0.8 cup red lentils, dry
  • 2⅛ cup water
  • 2 stk eggs
  • 2 tbsp oil
  • about 0.4 cup milk
  • about 1.1 cup wheat flour
  • 1½ tsp baking powder
  • 1 tsp salt
  • ½ tsp garlic powder
  • 1 tbsp sesame seeds

Instructions

  1. 1

    Soak the lentils

    1. Put the dry red lentils in a bowl with plenty of cold water.
    2. Refrigerate for 4–5 hours.
    240 min
    Refrigerator
    Bowl
  2. 2

    Rinse and drain

    1. Pour off the water.
    2. Rinse the lentils well and drain in a colander.
    5 min
    Room temperature
    Colander
  3. 3

    Blend and mix the batter

    1. Blend the lentils, eggs, oil and milk to a smooth mixture.
    2. Stir in the flour, baking powder, salt and, if using, garlic powder.
    3. The batter should be thick enough to shape with a spoon. Add a little extra flour if it spreads too much.
    10 min
    Room temperature
    BlenderBowlSpoon
  4. 4

    Shape the rolls

    1. Preheat the oven to 190 °C.
    2. Line a baking sheet with parchment.
    3. Place 8 mounds of batter on the sheet with a spoon. Smooth lightly with a wet spoon and optionally sprinkle with sesame.
    10 min
    190°C
    OvenBakingSheetSpoon
  5. 5

    Bake

    1. Bake for 22–28 minutes until the rolls are set and lightly golden.
    2. Cool on the sheet for 5–10 minutes before moving to a rack.
    25 min
    190°C
    OvenWireRack

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Details

Nutrition

Calories

150kcal

Protein

8g

Fat

5g

Carbs

18g

Serving Size

50g

Dietary

Allergens

GlutenEggsMilk

Serving

Suggestions

  • • Split the rolls and butter them while still warm.

Drink Pairings

  • • milk: Milk.

Side Pairings

  • • Butter.

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: Room temperature
  • • Method: Store in a closed box or bread bag at room temperature.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze individually when the rolls are completely cold.

Reheating

  • • Oven: Warm for 5–8 minutes at 160 °C from frozen. (160°C)

Tips

Preparation

  • • A wet spoon makes it easier to shape the rolls without sticking.

Cooking

  • • Leave a little space between the rolls on the sheet so they bake evenly.

Serving

  • • They work warm or cold in a lunchbox.

Variations

Flavor

  • A pinch of cumin in the batter adds depth.

Method

  • Freeze the rolls when cold. Thaw in the lunchbox or toast lightly.

Toppings

  • Oats or sunflower seeds on top.

Author

C

Camilla

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Author

C

Camilla